Charlie Palmer's Beef Tartare



Posted on July 19, 2011 at 9:13 AM

Updated Tuesday, Jul 19 at 9:13 AM


Beef Tartare
Filet mignon, medium ground                            1/3 C
Filet mignon, rough chopped                             2/3 C
Parsley, rough chopped                                       1 T
Yellow celery leaves, rough chopped                1 T
Shallot, minced                                                      1 T
Hard-boiled egg yolks, finely chopped              1 T
Hard-boiled egg whites, finely chopped           1 T
Capers, finely chopped                                        1 T
Olive oil                                                                   2 T
Mustard oil                                                             2 t
Salt and pepper to taste
In a medium mixing bowl mix all ingredients together well. Season with salt and pepper.
Herb Aioli
Mayonnaise                                1 C
Garlic cloves                                2 ea
Sugar                                            1 t
Parsley, rough chopped            1 T
Chervil, rough chopped            1 t
Chives, finely minced                1 T
Using a blender blend the mayo, sugar, and garlic together until garlic is smooth. Place the mayo into a small mixing bowl add the parsley, chervil, and chives. Mix well.
Toast Points
Baguette                                       1 ea
Sea salt, fine                                 ½ C
Celery seed, toasted, ground    2 t
Olive oil                                         as needed
Slice the bread in to ¼” slices on a long bias. Drizzle olive oil over the sliced baguette. Lay the baguette out on a sheet tray. Mix the salt and celery seed together. Season the bread with the celery salt. Under the broiler toast the bread until golden brown on both sides.
To Eat:
Spread the herb aioli onto each toast point. Spoon beef tartare on top of the aioli.